Tag Archives: 簡単なレシピ

Wasabi Ice Cream, Wild Boar, Ayu Trout And Joren Waterfalls in Yugashima, Izu Peninsula

The false and the true wasabi ice cream!LOL

If you wish to visit Izu Peninsula, one of the most famous tourist spots in the whole of Japan, be it for a single day or longer, there is a very simple way to do that allows you to explore the area on or off the beaten tracks.

Wherever you come from in Japan or Shizuoka Prefecture, first go to Mishima City and change trains from the JR Railway Line to the Private Izu Hakone Senzu Line which will take you all the way to Shizenji, its final destination.
Then at the Shuzenji Bus Station (beside the Railway Station) choose your destination (buses cover the whole peninsula from there) and enjoy a quiet ride. Take the very back seats if you can as they are always elevated and enable you to enjoy the views on the way from a better angle!

This time my destination was the Joren Waterfalls/浄の滝 in Yuugashima/湯ヶ島.
Don’t forget to take a picture of the bus stop sign for your collection!

What’s that inside the bus stop shelter?

“Beware of the Wild Boars!”
It’s not a joke! (Mind you, they make for good food, too!)

They look cute, but their sausages are a local delicacy!

They are also delicious as Inoshishi Man/猪まん/large steamed wild boar dumplings!

Incidentally visit the nearby souvenir shop where you can find Shizuoka Green Tea, real Shizuoka Wasabi Schochu and extravagant Shizuoka sake!

Now, what does that sign say?
Wasabi Soft!

Here they are! Here they are!

Real wasabi (soft) ice cream (I mean the one in the front!) made with wasabi grown in Izu peninsula!
Really piquant and sweet! A must-taste!

Alright let’s go to the waterfalls!
But first consult the board for some useful information written in English!

Quite a few stairs waiting for you!

More wasabi is apparently waiting for you downstairs!

More English information on the way to the waterfalls!

Do make a point to read it! You will be able to bosat your knowledge back home!

More wasabi ice cream waiting for you!

And fresh wasabi roots on sale!

Can you see the wasabi water fields on your way down?

Impressive, isn’t it? All grown organically in running natural water!

What are they doing?
Fishing ayu trout/鮎!

Now, here is some great fun for you and your kids:
Ask (for a fee) the small shop below to lend you a rod, line and lure to catch the ayu trouts in the river flowing away from the waterfalls and have your catch grilled for immediate pleasure!

Go there in the colder season when the water is pure and crystal clear!

Our destination: Jouren No Taki/Jyoren Waterfalls!
You will realize there why the water in Shizuoka Prefecture and Izu Peninsula is so famous!

I must take a dip there next summer! (I wonder if they will let me?)

Looking forward to visit other spots in the Izu Peninsula!

RECOMMENDED RELATED WEBSITES

So Good Sushi Restaurant in Nice France
Navigating Nagoya by Paige, Shop with Intent by Debbie, BULA KANA in Fiji, Kraemer’s Culinary blog by Frank Kraemer in New York,Tokyo Food File by Robbie Swinnerton, Green Tea Club by Satoshi Nihonyanagi in Shizuoka!, Mind Some by Tina in Taiwan, Le Manger by Camille Oger (French), The Indian Tourist, Masala Herb by Helene Dsouza in Goa, India, Mummy I Can Cook! by Shu Han in London, Pierre.Cuisine, Francescannotwrite, My White Kitchen, Foodhoe, Chucks Eats, Things that Fizz & Stuff, Five Euro Food by Charles,Red Shallot Kitchen by Priscilla,With a Glass, Nami | Just One Cookbook, Peach Farm Studio, Clumsyfingers by Xethia, PepperBento, Hapabento, Kitchen Cow, Lunch In A Box, Susan at Arkonlite, Vegan Lunch Box; Tokyo Tom Baker, Daily Food Porn/Osaka, Only Nature Food Porn, Happy Little Bento, J-Mama’s Kitchen, Cook, Eat, Play, Repeat, Bento Lunch Blog (German), Adventures In Bento, Anna The Red’s Bento Factory, Ohayo Bento,

Must-see tasting websites:

-Sake: Ichi For The Michi by Rebekah Wilson-Lye in Tokyo, Tokyo Through The Drinking Glass, Tokyo Foodcast, Urban Sake, Sake World
-Wine: Palate To Pen, Warren Bobrow, Cellar Tours, Ancient Fire Wines Blog
-Beer: Another Pint, Please!, Beering In Good Mind: All about Craft Beer in Kansai by Nevitt Reagan!
ABRACADABREW, Magical Craftbeer from Japan
-Whisky: Nonjatta: All about whisky in Japan by Stefan Van Eycken
-Japanese Pottery to enjoy your favourite drinks: Yellin Yakimono Gallery

Non gastronomy must-see sites by Shizuoka Residents

HIGHOCTANE/HAIOKU by Nick Itoh in Shizuoka City

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2012 Shizuoka Festival Food Stands and Dancers!

Cute lady selling dango/団子!

The last three days saw the annual Shizuoka Festival which was held all over town.
It is slowly becoming better organized thanks to contributions from the whole Prefecture and volunteer citizens, although the city and authorities do very little…
Anyway yesterday, a beautiful Sunday, I took the opportunity to take a few (a lot actually) pictures to show you all what a local (in Shizuoka City) festival looks like!

I first went to the Sumpu Castle (a 2/3 scale copy of the original) and Sumpu Park!

The entrance to the main “square” where most of the food stands were located.

The map of the whole park!

A small traditional band manned by physically-impaired children!

Tough-looking girls on the Japanese drums!

Drummers start young in Japan!

Unimpressive and idle Shizuoka policemen…
Shizuoka policemen (actually traffic wardens in spite of their guns and plates…) are notorious as a lazy breed…

Now, what is that castle for?

A giant air cushion for kids to play on!

Fancy a tour with a “jinrikisha”?

Some people also call this Festival the “Shizuoka Spring Cherry Blossoms festival”!

These knee-high stockings are very much in fashion this year!

Plenty of food and drinks under the cherry trees! Ever heard of “Hanami/花見”?

Bento stand!

Japanese-style country food!

Yomogi wagashi Japanese cakes!

Shizuoka Oden!

Tsubuan Manju!

Shizuoka-style okonomiyaki!

Floating balls for the kids!

Try your luck!

Shizuoka specialties: dried sakura ebi/cherry shrimp and shirasu/sardine whiting!

A treat that kids all over the world look for!

More Shizuoka Oden!

Very well organized event with many public dustbins!

Kimonos are still very much in fashion!

A whole range of fancy okonmiyaki!

Japanese-style soft ice creams!

Korean-style karaage/deep-fried chicken!

Preparing o mochi and kinako wagashi cakes!

More okonomiyaki!

No, they are not selling kangaroo meat!

Shizuoka is strawberry country!

The Japanese too love their hamburgers!

Yakisoba!

Famous Shizuoka’s Hatsukame sake!

Takoyaki/Octopus dumplings!
I took a break to enjoy some with a cup of the above sake!

Charcoal-grilled ayame and ayu trouts!

Dango/団子!

Hiroshima-style Suwaganiten and nigiriten!

Utsunomiya gyoza!

Japanese-style corn on the cob!

Mini okonomiyaki?

More Shizuoka-style oonomiyaki!

Sausages!

Giant Sasebo (Kyushu) hamburgers!

Yakitori and oden!

“Love and Peace Ice Cream”!

I finally moved out to a quick look at Aoba Park Street where the kids were having on giant air cushions!

Right in front of the city hall! I suspect that many a civil servant’s kid was there!

And then I walked and made myself a nuisance taking pics of dancing groups in the middle of the main thoroughfare!

Sexy dancers! Sorry for the fuzzy pic, I was not really looking at my camera….

Mothers and kids waiting for their turn!

The Japanese love to be taken in photographs but the setting sun was a bit of a nuisance!

Is that a gentleman in the middle?

My personal first prize for colorful costumes!

The last pic!

Looking for and forward to the next local festival!

Dekopon Oranges Producer in Shizuoka City: Nobuhiko Onuma

Nobuhiko Onuma/小沼宣彦 between his daughter/睦代, and wife, Yoshiko/良子!

Dekopon (デコポン?) is a seedless and very sweet citrus fruit, a hybrid between Kiyomi and ponkan (Nakano no.3), developed in Japan in 1972 starting from Kyushu Island. Originally a brand name, Dekopon has become a genericized trademark and it is used to refer to all brands of the fruit; the generic name is shiranuhi or shiranui (不知火). Dekopon is distinctive due to its sweet taste, large size and the large protruding bump on the top of the fruit.
Shizuoka prefecture has become a major producer thanks to its ideal climate.

Okitsu Mountains under a glaring sun.

I recently had the chance to make a new friend, Ms. Chikayo Onuma working as a nurse at the Shizuoka Children’s Hospital, whose parents are producers of Dekopon and other oranges in Okitsu, Shimizu Ku, Shizuoka City!
Her parents were very kind to accept this foreign resident to visit and interview them!
Okitsu in Shizuoka Prefecture is nationally famous for its citrus fruits thanks to an ideal sun exposure and wide differeneces of temperature between day and night contributing to an extarordinary sweetness of the fruit.

Unfortunately the picking season was finished but we still had a lot to talk about before moving to the ozawa’s home to have a look at their crops.
Mr. Onuma produces an annual crop of 3,000 kg of Dekopon, 1,000 kg of Aoshima (Aoshima Shutarou) Oranges, as well as Kiyomi and Suruga Elegant varieties.

A typical farmhouse in Shizuoka Prefecture!

Mr. Onuma sells some of his crop through the JA but mostly deals with a network of private customers and accepts orders through the phone/fax as long as there are any fruit left. You had better hurry as they will disappear soon!

Mr. Onuma was kind enough to prepare an explanation of the cultivation for my perusal:
May: Flowering
July~August: Pruning and thinning the trees to keep only the best fruit. A neck braking work!
From August: regular watering
About the 20th of November: Each fruit is individually protected with a paper bag. More neck-breaking work!
From Januray 20th: Harvesting.

But the work is far from being finished as I will explain later!

Moreover, fungicide has to be spread 12 times a year.
Mr. Onuma told me that he keeps any such fungicide to a minimum and does not use any other agrichemicals.

More work is to come as the fruit will be stored in a dark cool shed to mature.
The fruit must attain a level of 13 on the official sweetness scale before they may be called Dekopon.
Mr. Onuma’s crop of Dekpon has been awarded the special appelation of shiranuhi (不知火) by the Prefecture, as a sure mark of its excellence!

Mr. Ozawa’ shiranuhi have even been prized in spite of the fierce competition!

Even Japanese nationals will be hard pressed to pronounce the Kanji for shiranuhi (不知火) properly!

Temperature inside the shed is strictly regulated!

And the place is also kept dark at all times!

Moreover, each fruit has to be individually wrapped in an open vinyl pouch!
I can’t start to imagine all the work and time spent!

Not to mention all the back-breaking work carrying 10 kg trays out and preparing orders!

Mr. Ozawa’s dekopon in my bento!

All this to make sure that all the fruit reach customers in the perfect state!
Thank you so much, Mr. Ozawa!

Nobuhiko Onuma/小沼宣彦, Dekopon and ornages producer
424-Shizuoka City, Shimizu Ku, Okitsu Inoue Machi, 177
424-0202静岡市清水区興津井上町177
Tel./Fax: 054-369-2670

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The Indian Tourist, Masala Herb by Helene Dsouza in Goa, India
Mummy I Can Cook! by Shu Han in London
Pierre.Cuisine, Francescannotwrite, My White Kitchen, 47 Japanese Farms Through The Eyes of Its Rural Communities, Foodhoe, Chucks Eats, Things that Fizz & Stuff, Five Euro Food by Charles,Red Shallot Kitchen by Priscilla,With a Glass, Nami | Just One Cookbook, Peach Farm Studio, Clumsyfingers by Xethia, PepperBento,Adventures in Bento Making, American Bent, Beanbento, Bento No, Bento Wo Tsukurimashou, Cooking Cute, Eula, Hapabento , Happy Bento, Jacki’s Bento Blog, Kitchen Cow, Leggo My Obento, Le Petit Journal Bento & CO (French), Lunch In A Box,
Susan at Arkonlite, Vegan Lunch Box; Tokyo Tom Baker, Daily Food Porn/Osaka, Only Nature Food Porn, Happy Little Bento, The Herbed Kitchen, J-Mama’s Kitchen, Cook, Eat, Play, Repeat, Bento Lunch Blog (German), Adventures In Bento, Anna The Red’s Bento Factory, Cooking Cute, Timeless Gourmet, Bento Bug, Ideal Meal, Bentosaurus, Mr. Foodie (London/UK), Ohayo Bento,

Must-see tasting websites:

-Sake: Tokyo Through The Drinking Glass, Tokyo Foodcast, Urban Sake, Sake World
-Wine: Palate To Pen, Warren Bobrow, Cellar Tours, Ancient Fire Wines Blog
-Beer: Good Beer & Country Boys, Another Pint, Please!
-Japanese Pottery to enjoy your favourite drinks: Yellin Yakimono Gallery

Shizuoka (& Japanese) Gastronomy: Sushi & Sashimi – Eat Local!

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Saurel pike/Aji from Suruga Bay, Shizuoka Prefecture

Very few people will disagree with the notion that Japan is the ideal place to discover and savour sushi and sashimi in the whole world. Nevertheless, there are a few rules of the thumb to respect, even in this gastronomic paradise.
The overriding rule is that you should try and eat only local fish or seafood.
Tsukiji might be considered a sushi paradise by Tokyoites (it has or will be moved to another location), but the cheap prices enjoyed by tourists cannot conceal the reality: the fish and seafood are “imported” from all over Japan and beyond!
More than often, Edomae (Tokyo) sushi is nothing but a clever way to “dress up” ingredients to lure officionados (and customers) into believing they are eating top quality sushi (with the consequent prices).
Now, if you have the chance and time to explore Japan beyond Tokyo, you will discover an unfathomable treasure trove of gastronomic pleasure and knowledge!
After all, this country is a vast archipelago stretched across greatly different seas and climates, making for a diversity difficult to equal.
So, even if you cannot possibly explore all the shores of this nation, make a point to learn about the food available wherever you choose to stay.
The same goes for residents, not only for their own sake, but for that of their visitors and friends!

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Sushi set with fish all caught in Suruga Bay, Shizuoka Prefecture

You also ought to do some homework. Sushi chefs worthy of their salt will be only too happy to answer questions to genuinely interested customers and come up with revelations of their own.
As an example to illustrate the need for some basic knowledge, in Hokkaido “oyakodon” (“parent and child”) is not cooked chicken and omelette on a bowl of rice, but raw salmon and its roe spread on top the same bowl of rice!
Likewise, the same fish will more than often be sold under a myriad of names.
Many morsels will not be found anywhere else suc as “sakura ebi/cherry shrimps” and fresh”shirasu/sardine whiting” in Shizuoka Prefecture.
Sashimi in most cases has to be perfectly fresh as typified by “kubiore saba” in Yakushima Island where fishermen break the neck (“kubiore”) of mackerels (“saba”) to preserve their quality upon catching. The same fish will be served within a few hours, or less, on the local tables.
On the other hand, tuna sashimi is best consumed first thawed and then ripened for a few days in a refrigerator.
In Hokkaido, large shrimps, especially “botan ebi” will be served only raw, whereas “kuruma ebi” will be first boiled in other regions.

If you ask for “tataki”, make sure it means the whole fish, especially “aji/mackerel pike” that will be served finely cut as tartare atop the dressed fish. And if the fish is really fresh such small and medium fish will have their bones and heads served deep-fried for a beautiful crispy snack!

002

Flying Fish/Tobiuo sashimi from Yakushima Island

On the other hand, sushi follows different rules.
Fish and seafood placed on “donburi” (bowl) are usually of the freshly brought variety but fish served as nigiri is prepared in a different way.
The greatest sushi (and this cannot be done in Tsukiji!) are made with fish which has been gutted and cleaned live within seconds, then dressed into strips/fillets left to mature in a refrigerator on clean cloth/kitchen paper. This can be done only with fish caught locally!
The same obviously goes with shellfish and other marine ceatures: One cannot sample better “uni/sea urchin” away from Hokkaido or sakura ebi from Shizuoka.

Vegan and vegetarians, upon finding a restaurant willing to satisfy their priorities should also ask for food grown locally, a search easier than one might think at first as there are many non-meat eaters in this mainly Buddhist country.
The same vegetables will make for the perfect combination when associated with local fish!

RECOMMENDED RELATED WEBSITES

Masala Herb by Helene Dsouza in Goa, India
Mummy I Can Cook! by Shu Han in London
Pierre.Cuisine, Francescannotwrite, My White Kitchen, 47 Japanese Farms Through The Eyes of Its Rural Communities, Foodhoe, Chucks Eats, Things that Fizz & Stuff, Five Euro Food by Charles,Red Shallot Kitchen by Priscilla,With a Glass, Nami | Just One Cookbook, Peach Farm Studio, Clumsyfingers by Xethia, PepperBento,Adventures in Bento Making, American Bent, Beanbento, Bento No, Bento Wo Tsukurimashou, Cooking Cute, Eula, Hapabento , Happy Bento, Jacki’s Bento Blog, Kitchen Cow, Leggo My Obento, Le Petit Journal Bento & CO (French), Lunch In A Box,
Susan at Arkonlite, Vegan Lunch Box; Tokyo Tom Baker, Daily Food Porn/Osaka, Only Nature Food Porn, Happy Little Bento, The Herbed Kitchen, J-Mama’s Kitchen, Cook, Eat, Play, Repeat, Bento Lunch Blog (German), Adventures In Bento, Anna The Red’s Bento Factory, Cooking Cute, Timeless Gourmet, Bento Bug, Ideal Meal, Bentosaurus, Mr. Foodie (London/UK), Ohayo Bento,

Must-see tasting websites:

-Sake: Tokyo Through The Drinking Glass, Tokyo Foodcast, Urban Sake, Sake World
-Wine: Palate To Pen, Warren Bobrow, Cellar Tours, Ancient Fire Wines Blog
-Beer: Good Beer & Country Boys, Another Pint, Please!
-Japanese Pottery to enjoy your favourite drinks: Yellin Yakimono Gallery

Organic Tea: Honyama Tea by Bunji Itoh at Marufuku Tea Co. Ltd.

Mr. Bunji Itoh/伊藤文治 in his fields in Hirano/平野, Shizuoka City

“Organic Tea will become a new norm within the next 10 years.”
Organic tea is still rare in Shizuoka Prefecture which produces no less than 45% of the total tea crop in Japan.
The Prefecture counts many famous brands, one of which is Honyama/本山 grown along the Abe/安部 and Warashina/藁科 Rivers across Shizuoka city up to the Japan Southern Alps.

Entrance sign in front of Bunji Itoh’s registered organic tea fields in Hirano

Bunji Itoh is the 3rd generation of a tea growing family and the 2nd generation at their company, Marufuku Tea Co. Ltd./丸福製茶株式会社.
10 years ago he pioneered organic tea in one of his tea fields in Hirano, up the Abe River near Utougi/有東木, the birthplace of wasabi.
Last year the Shizuoka Prefecture decided to promote its tea in Europe and Bunji Itoh was awarded an Official Organic Tea Recognition Licence in Germany for two kinds of organic tea!

So the other saw a real expedition of ours ride all the way to his fields located at almost 1,000 meters height!
The members of our expedition were (on the picture not featuring me):
Aya Itoh/伊藤彩, his younger daughter, Asami Itoh/伊藤麻実 his older daughter who, besides helping her father, runs her own business at Saiko Chyaen/彩香茶園, Mr. Bunji Itoh/伊藤文治 himself, Mr. Chaminda Jayawardana, a Sri Lankan Tea Merchant and Grower at Lumbini Tea Factory (PVT) Ltd. who had come at the International Tea Event held in Granship, Shizuoka City and who had been invited to join us all by my friend Nahoko Imai/今井奈保子, owner of Teebom Co..
Interestingly enough, except for Mr. Itoh, everyone was fluent in English!

It was actually a great drive along the Abe River and along the wasabi fields!

You quickly understood that the culture was organic as the lane sanking between the tea trees was covered with very healthy moss!

Mr. Itoh grows two kinds of organic tea, Yabukita/やぶきた which is cultivated from grafts and Zairai/在来種 which is grown form the seeds.
The whole area covers 60 ha at high altitude at foot of the Japan Southern Alps.

Stupendous vista from the same fields.
These are not clouds but mist, a major reason for the quality of the tea.

Flowers could be seen (they are of the same family as the camelias) blossoming from the base of the trees.
Chaminda remarked that they would never let them grow back in Sri Lanka where leaves are basically picked all year round, whereas here in Shizuoka they are picked only four times a year.

The area is replete with streams and falls providing clear and pure water not only to keep the fields wet but also to keep the insects away (the trees are watered three times a week to make all insects drop to the ground where they will become organic fertilizer!).
As for fertilizer, Mr. Itoh utilizes only organic matter, mainly composed of grass mowed on abandoned golf courses and let to ferment for three years before being spread between the trees.

There are plenty of damage on the leaves proving that the culture is organic!
The above picture shows downy mildew/炭素病.

Blister Blight/ブリスタ・ブライト.

For a closer view.

Fungi/カビ.

All these problems have to be taken care of in a natural manner.
No wonder a lot of farmers opt for the easy way.
But although Mr. Itoh grows other tea with a minimum of pesticides and artificial fertilizer, he believes he is on the right path with organic tea!

On our way back to Marufuku Tea Co. Ltd. in Wakamatu/若松 in Shizuoka City (see above sign),

we spent a long time observing the manufacture of tea,

and sampling it.
But as I need another visit to properly report on the manufacture it will have to wait until the next article!

Marufuku Seishya Co. Ltd. (Mr. Bunji Itoh)
Shizuoka Shi, Aoi Ku, Wakamatsu Cho, 25
Tel.: 054-271-2011
Fax: 054-271-2010

RECOMMENDED RELATED WEBSITES

Pierre.Cuisine, Francescannotwrite, My White Kitchen, 47 Japanese Farms Through The Eyes of Its Rural Communities, Foodhoe, Chucks Eats, Things that Fizz & Stuff, Five Euro Food by Charles,Red Shallot Kitchen by Priscilla,With a Glass, Nami | Just One Cookbook, Peach Farm Studio, Clumsyfingers by Xethia, PepperBento,Adventures in Bento Making, American Bent, Beanbento, Bento No, Bento Wo Tsukurimashou, Cooking Cute, Eula, Hapabento , Happy Bento, Jacki’s Bento Blog, Kitchen Cow, Leggo My Obento, Le Petit Journal Bento & CO (French), Lunch In A Box,
Susan at Arkonlite, Vegan Lunch Box; Tokyo Tom Baker, Daily Food Porn/Osaka, Only Nature Food Porn, Happy Little Bento, The Herbed Kitchen, J-Mama’s Kitchen, Cook, Eat, Play, Repeat, Bento Lunch Blog (German), Adventures In Bento, Anna The Red’s Bento Factory, Cooking Cute, Timeless Gourmet, Bento Bug, Ideal Meal, Bentosaurus, Mr. Foodie (London/UK), Ohayo Bento,

Must-see tasting websites:

-Sake: Tokyo Through The Drinking Glass, Tokyo Foodcast, Urban Sake, Sake World
-Wine: Palate To Pen, Warren Bobrow, Cellar Tours, Ancient Fire Wines Blog
-Beer: Good Beer & Country Boys, Another Pint, Please!
-Japanese Pottery to enjoy your favourite drinks: Yellin Yakimono Gallery

Shizuoka Bars/Pubs: Grow Stock in Shizuoka City!

Service: very lively and friendly.
Facilities: great cleanliness overall.
Prices: reasonable, good value.
Strong points: Beer from all over the world. Outside terrace. Local microbrewery beer available in some quantities.

Grow Stck is the second establishement of the company running Mando tapas Bar and Cherry Beans diner in Shizuoka City.
It was open in March 2009 and has since become one of the most popular bars ofits kind in town

Although the place can be really crowded at times, it is not that easy to find if it is your first visit in town. Located on the 5th floor of Koyama Naka Building in Koyamachi, one of the drinking areas in Shizuoka City, it is worth exploring the vicinity as they have the advantage of offering a real otdoors terrace:

I took the pic in day time and it does really does it justice. It is a great site to lounge around in the summer (not on rainy or cold days, mind you as it is not covered!) in happy company!

Check the board at the entrance for events and good deals.
Although it is written in Japanese, the Manager, Mr. Ryousuku Ono and his staff will be only too happy to oblige and answer your queries!
The clientele is a good mix of Japanese, young to old, local foreigners who know their beer and guests from both genders who want to enjoy themselves!

As its name clearly indicates, it is a place to savour beer.
And they have loads of it:
More than a 100 from all over the world in bottles.
7 draft beers.
Local microbrewery beers! Bryan Baird from Numazu City, and as guests (depends on your lucky day!) draft beer from Bayern Meister in Fujinomiya City, Hansharo Beer from Hirayama in Izu Peninsula and Kaze no Tani/Windy Valley by Oratche in Kannami (Misj\hima City)!

Baird Beer come in bottles!

But there is plenty of other drinks for everyone from Scotch/Bourbon, wine/Jizake (Kikuyoi from Fujieda City!) to cocktails and soft drinks!

Sit at the counter and try to recognize the beers!

That is unless you want to hang onto the draft beer handles!

Peruse through the beer book! They even have Pietra beer from French Corsica!

As for the food, no worries whatsoever!
You can either choose it a la carte such as the fish and chips above or as a course.
Apart of the fish and chips, they serve interesting Belgian mussles steamed in Beer, Beef Carbonade, German Pork and Buffalo Chicken Wings.
Check the pasta, pizza and paella of the day.
Vegetarians can order vegetarian salads!

The place can also be parially or completely reserved for parties as it can provide for up to 100 guests! And TV screens will show big events if you are short of reasons to patronize the establishment!

GROW STOCK
420-0852 Shizuoka City, Aoi Ku, Koyamachi Naka Building, 5F
Tel.: 054-293-9331
Opening hours: 17:00~25:00 (Mon.~Thurs.), 17:00~27:00 (Fri & Sat.), 17:00~24:00 (Sun.)
Parties welcome (reserve!)
Credit Cards OK
HOMEPAGE (Japanese)

RECOMMENDED RELATED WEBSITES

Pierre.Cuisine, Francescannotwrite, My White Kitchen, 47 Japanese Farms Through The Eyes of Its Rural Communities, Foodhoe, Chucks Eats, Things that Fizz & Stuff, Five Euro Food by Charles,Red Shallot Kitchen by Priscilla,With a Glass, Nami | Just One Cookbook, Peach Farm Studio, Clumsyfingers by Xethia, PepperBento,Adventures in Bento Making, American Bent, Beanbento, Bento No, Bento Wo Tsukurimashou, Cooking Cute, Eula, Hapabento , Happy Bento, Jacki’s Bento Blog, Kitchen Cow, Leggo My Obento, Le Petit Journal Bento & CO (French), Lunch In A Box,
Susan at Arkonlite, Vegan Lunch Box; Tokyo Tom Baker, Daily Food Porn/Osaka, Only Nature Food Porn, Happy Little Bento, The Herbed Kitchen, J-Mama’s Kitchen, Cook, Eat, Play, Repeat, Bento Lunch Blog (German), Adventures In Bento, Anna The Red’s Bento Factory, Cooking Cute, Timeless Gourmet, Bento Bug, Ideal Meal, Bentosaurus, Mr. Foodie (London/UK), Ohayo Bento,

Must-see tasting websites:

-Sake: Tokyo Through The Drinking Glass, Tokyo Foodcast, Urban Sake, Sake World
-Wine: Palate To Pen, Warren Bobrow, Cellar Tours, Ancient Fire Wines Blog
-Beer: Good Beer & Country Boys, Another Pint, Please!
-Japanese Pottery to enjoy your favourite drinks: Yellin Yakimono Gallery

Shizuoka Hotsprings: Sumatakyo-Part 2

Check the Hotel Homepage for more information (Japanese)!

Now, how much did we pay for one night at Suikoen Hotel, thebest one in Sumatakyo, lost in the southern Japan Alps with full dinner, breakfast and onsen bath/hotsprings bath?
130 US $ each, not bad!

Meals are taken early in Japanese hotsprings hotels.
Ours was launched at 6:00 p.m.!
A plate of zensai/appetizers was waiting for us. I can’t remember all the descriptions as I had no time to jot down anything, waht with being busy the pics (with a mobile phone, which is not the perfect way! Sorry) and the Missus waiting impatiently!

Bamboo Shoot

Vegetarian sushi with rice steamed in green tea.

Stewed mushrooms and pickled ginger.

Kogomi/fern, moutain vegetable.

Tea leaves tempura.

Fuki, mountain vegetable

And the procession of appetizers continued with stewed cold chicken and boiled vegetables,

yam, pickled wasabi and myoga ginger,

grilled yamame, you can eat the whole!

Japanese-style bbq with pork and vegetables and miso paste,

20 minutes later!

Shika tataki/Seared venison sashimi (the venison comes from wild deer in the nearvy mountains!),

an interesting “sashimi plate”: gomadofu/sesame tofu, salmon and konnyaku/devil’s tongue tuber jelly mixed with local green tea!

I don’t know too much baout this one. All I know is that it was made with azuki beans, yam and tofu. Very hearty!

Chinese-style fried salmon with sweet and sour sauce,

tsukemono, Japanese pickles,

Yamasemi (Mountain Kingfisher) white wine from Nagano Precture (extra fee!),

Freshly steamed rice is brought inside a double-lid pot,

so simple and delicious!

Miso soup, naturally,

Kawane Green Tea (did I tell you that Shizuoka Prefecture produces more than 45% of all green tea in Japan?)!

And Kawane green tea jelly for dessert!

before taking our first bath of the day, we took time to admire the carps in the garden pond!

The entrance of the hot baths…

The noren/curtain barring the view of the hot baths for men.
”男” means “men”. Don’t make a mistake!

The noren/curtain barring the view of the hot baths for women/ladies.
”女” means “women”. Don’t make a mistake again!

The “venues are switched every 12 hours. Do be careful and check! LOL

A view of the “make-up” room.

The indoor bath.

Scrub yourself before entering any bath!

Rotenburo/露天風呂/outdoors bath. A bit small, I must admit!

The relaxation room by the outdoors bath.
Do not trust the scales!

We did dip in the baths the next day before and after breakfast.
The breakfast was the all you can eat self-service style, both European and Japanese style. Above was my first helping (European).

I was really hungry after allthe walking the day before (and more coming on taht day!), I couldn’t help wolfing down another, Japanese-style, breakfast!

All considered, a good enough hotel, good steady food and very reasonable. Definitely recommended!

RECOMMENDED RELATED WEBSITES

Pierre.Cuisine, Francescannotwrite, My White Kitchen, 47 Japanese Farms Through The Eyes of Its Rural Communities, Foodhoe, Chucks Eats, Things that Fizz & Stuff, Five Euro Food by Charles,Red Shallot Kitchen by Priscilla,With a Glass, Nami | Just One Cookbook, Peach Farm Studio, Clumsyfingers by Xethia, PepperBento,Adventures in Bento Making, American Bent, Beanbento, Bento No, Bento Wo Tsukurimashou, Cooking Cute, Eula, Hapabento , Happy Bento, Jacki’s Bento Blog, Kitchen Cow, Leggo My Obento, Le Petit Journal Bento & CO (French), Lunch In A Box,
Susan at Arkonlite, Vegan Lunch Box; Tokyo Tom Baker, Daily Food Porn/Osaka, Only Nature Food Porn, Happy Little Bento, The Herbed Kitchen, J-Mama’s Kitchen, Cook, Eat, Play, Repeat, Bento Lunch Blog (German), Adventures In Bento, Anna The Red’s Bento Factory, Cooking Cute, Timeless Gourmet, Bento Bug, Ideal Meal, Bentosaurus, Mr. Foodie (London/UK), Ohayo Bento,

Must-see tasting websites:

-Sake: Tokyo Through The Drinking Glass, Tokyo Foodcast, Urban Sake, Sake World
-Wine: Palate To Pen, Warren Bobrow, Cellar Tours, Ancient Fire Wines Blog
-Beer: Good Beer & Country Boys, Another Pint, Please!
-Japanese Pottery to enjoy your favourite drinks: Yellin Yakimono Gallery